This easy butter chicken is a mild creamy gravy with juicy and tender chicken. It is generally served with naan or chapati but tastes good with basmati rice. Butter chicken is also known as Murgh Makhani in Hindi.
Author: Rachna's Kitchen
½kgChicken thighs - boneless skinless
½Teaspoongarlic powder/ garlic paste
½tsp.Red chili powder/Cayenne pepper
½Teaspoongaram masala powder
¼Teaspooncrushed saffron threads
¾Teaspoonkasuri methidried fenugreek leaves
For Sauce (Makhani gravy)
2two inch cinnamon stick
½Teaspooncumin seeds/Shahi jeeraKala jeera
1tsp.ginger garlic paste
1 ½cupTomato puree
¼Teaspoonred chili powder
8Cashew nutssoaked in water for 10 minutes
8Almondssoaked in water for 10 minutes
A pinch of fenugreek seed powder
1tspKashmiri red chili powderadjust to taste
½garam masala powder
¼Tablespoonhoney or sugar
Salt to taste
Coriander leaves for garnishing
Marinating the chicken
Wash and clean chicken thoroughly under running water. Pat dry with a kitchen towel. In a mixing bowl put chicken pieces, add turmeric powder, red chili powder, garlic powder, ginger paste and lemon juice.
Mix it well. Then add garam masala, crushed pepper, crushed saffron threads, dried fenugreek leaves(kasuri methi), salt, mustard oil and Greek yogurt.
Mix it well and keep aside for atleast half an hour (2 hours recommended). Meanwhile chicken is marinating let's prepare sauce(gravy).
Place a deep pan on medium heat, add 1 tablespoon ghee (clarified butter). Once ghee is melt, add bay leaves, cinnamon sticks, aniseed, cardamom, and cloves. Stir for 30 seconds. Add cumin seeds and let them splutter. Add ginger garlic paste and stir for about a minute till the raw aroma evaporates.
Add tomato puree and saute. Let it cook for 2 minutes. Add turmeric powder, coriander powder and red chili powder. Turn the heat to low and let it simmer.
Meanwhile sauce is simmering, grind soaked cashews and almonds in mixer jar and keep it aside.
After 5 minutes of cooking, mixture starts coming together and leaves ghee at the edges. This means masala mixture is properly cooked.
Add the cashew and almond paste. Mix it and keep the mixture simmering.
Add kasmiri red chili powder and a pinch of fenugreek powder.
Sauce turns thick while simmering, so adjust it consistency by adding 1/4 cup of water or as required. After two minutes turn off the flame. Sauce is ready.
Let's cook the chicken. Place a pan on highest heat. To check the correct temperature flick some water droplets into the pan If bead of water evaporates within 1 to 2 seconds of contact with pan, this is the correct temperature for stir frying the chicken. Add remaining 1 tablespoon of ghee.
Add the marinade. Stir fry on high flame till all the moisture evaporates. Keep it stirring continuously to prevent sticking and burning.
Now keep stir frying for another 2 minutes and chicken should be completely cooked. It took me total 6 minutes to stir fry the chicken.
Arranging the butter chicken
Place sauce pan over medium heat. Transfer chicken to the sauce pan and mix.
Add salt to taste. Add garam masala, sugar, cream and stir for 30 seconds. Turn off the flame instantly. Sprinkle kasuri methi (dried fenugreek leaves).
Easy Indian butter chicken is ready to serve with naanor rice.